Spinach Artichoke Salmon
This recipe will NOT disappoint. This recipe is another Half Baked Harvest adaptation, and just about any recipe of Tieghan’s is a sure-fire winner for a FIVE star dinner! Did you know you should be eating about 12-16 ounces of cold-water fatty fish each week? Well you should. Your body needs those Omega 3’s! I don’t mind eating more fish when salmon is on the menu. Salmon has the versatility to go from warm or cold weather, and this variation is a comfort food that is particularly delicious on a chilly winter night. This is not a “light” recipe, so skip the appetizers because it will fill you up! Pro tip: If you have enough fillets to make extra, do; it is even delicious for lunch the following day. There are ways to save a few calories on this dish, but you may not want to. Enjoy!!
INGREDIENTS
4 salmon filets
Salt & Pepper
1/2 teaspoon paprika
1 tablespoon EVOO
2 tablespoons salted butter
1.5 small chopped shallots
3 cloves garlic, smashed or minced
2 tablespoons chopped sage
1/2 teaspoon crushed red pepper flakes
1 1/3 cups coconut milk (lite is fine!) or alternative
2 ounces cream cheese (can skip or use reduced fat to lighten up)
1/2 cup grated parmesan
6 cups fresh baby spinach
½ or whole pint cherry tomatoes (optional)
1 12 oz jar marinated artichokes roughly chopped
juice from 1/2 a lemon
INSTRUCTIONS
Preheat oven to 350. Rub paprika, salt and pepper on the salmon.
Optional: sear the salmon before baking by heating some olive oil in an oven safe skillet and heating on high. Just a couple minutes on the skin side. Set aside.
Add your butter, shallots, and garlic to the skillet and cook just a couple minutes. Add sage and cook until it’s all caramelized. Add red pepper flakes and coconut milk and cheese. Once it’s creamy, add your spinach, tomatoes and artichokes and let the spinach cook down (in batches if needed). Once it’s wilted, add your lemon just and put the salmon back in the pan.
Bake in the oven about 12-15 minutes or until it’s just cooked through.
Serve and enjoy!
